This Coconut Hummingbird Cake is so moist and tastes great thanks to the bananas, crushed pineapple, pecans, and coconut that are in it.
– 3 cups (363g) all purpose flour – 2 cups (400g) granulated sugar – 1 teaspoon (5g) baking soda – ½ teaspoon (3g) salt – 1 teaspoon (3g) ground cinnamon – 3 large eggs-room temperature – 1 cup (215g) vegetable oil – 1 ½ teaspoons (6g) vanilla extract – 8 oz (227g) can crushed pineapple, undrained – 1 cup (100g) chopped pecan – 1 ¾ cup (392g) mashed ripe bananas (4 large) – 1 cup (78g) sweetened coconut – 2 sticks (226g) unsalted butter – 16 oz cream cheese – 1 ½ teaspoons (6g) coconut extract (adjust to your liking) – 1 teaspoon (4g) vanilla extract – 6 to 6 ½ cups (747g) powdered sugar – pinch salt
Ingredients
Specifically, for the Cake.The oven should be preheated to 350 degrees. Three 8-inch pans should be greased and floured. Not only that, but we also like to line with parchment paper.
Put the first five ingredients into a large mixing basin and stir them together. In order to combine, whisk.When the dry ingredients are moistened, add the eggs and oil and whisk with a spoon until the mixture is smooth.
The mixture should not be beaten. You should whisk in the vanilla, pineapple, coconut, pecans, and bananas until everything is incorporated.
Prepare three cake pans measuring 8 inches in diameter by greasing and flouring them. Bake at 350 degrees for twenty-five to thirty minutes, or until a toothpick inserted into the center of the pan comes out clean or with only a few crumbs attached.
Ten minutes after cooling in the pans, take from the pans and place on a cooling rack.You will get six cups of batter.
After adding the butter to the bowl, stir it until it is completely smooth.
Mix in the cream cheese that has been chopped into pieces that are between tiny and medium in size, and continue to mix it with the butter until it is completely incorporated and smooth.
You should now add the vanilla and coconut extracts.While continuing to beat, gradually add the powdered sugar until it is completely incorporated.
. Do not beat at a speed that is higher than medium or for an excessive amount of time. When you beat the frosting for a longer period of time, it becomes softer.
Simply place it in the refrigerator for a brief period of time if it becomes too soft to pipe.Apply the frosting while it is still cold and ready to use.
In order to restore it to a consistency that is suitable for piping, you may either place it in the freezer for about five minutes or place it in the refrigerator until it becomes somewhat firmer.
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